the Duck Egg Pasta
Duck Eggs have a larger and richer yolk producing
a more flavorful pasta.
1 cup 00 flour
1 tsp olive oil
the flour in a large bowl or on a flat surface.
Make a mound and form a hole in the center of
the flour. Add the ingredients to the center
of the hole. Blend the duck egg into the flour
by moving in a circular path until the flour
has incorporated all the egg and a dry pasty
texture is achieved. Scrape all the mixture
onto a dry board. Using a dough scraper slowly
start to knead the pastry. Add more flour as
to knead for another 3 minutes, remembering
to dust your board with flour when necessary.
Wrap the dough in plastic wrap and set aside
for 20 minutes at room temperature.
your ball in four equal portions and begin to
roll the dough out through a pasta maker till
the smallest setting is achieved. Cut the dough
with a large 4" cookie round.
the pasta for 3-4 minutes in salted boiling
water then arrange them on dry paper towels
set over a rack.
the Roasted Tomato Ragout
roasted heirloom tomatoes
1/2 cup rich veal stock or dark chicken stock
1/4 creme fraiche (or or heavy cream)
2 vidalia onions (red) or small spanish purple
4 medium zucchini blossoms
coarsely diced (optional)
1/4 cup freshly grated regiano parmesan cheese
1 crushed dried red pepper
salt and pepper to taste
the roasted tomatoes are shown here.
Using either heirloom or fresh beefsteak tomatoes
if possible from a local greenmarket.
dice and saute Vidalia red onions or sweet Spanish
purple onions with garlic.
one pasta round on a plate and top it with
tomato ragout. Sprinkle a little basil and
freshly grated Parmesan Cheese.
another pasta round on top... garnish
with more tomato ragout, basil and Parmesan
a larger portion repeat with a additional
layer(s). Drizzle the pasta with extra
virgin olive oil and extra parmesan cheese.
Pairing: Dolcetto D'Alba